Bacon strips (4-6 strips per serving)
Eggs (2 eggs per serving)
Salt and pepper to taste
Butter or cooking oil
Heat a skillet or frying pan over medium heat.
Add the bacon strips to the skillet and cook until crispy, flipping them occasionally. This usually takes about 5-7 minutes.
While the bacon is cooking, crack the eggs into a bowl. Season with a pinch of salt and pepper, and whisk them gently.
Once the bacon is cooked to your liking, remove it from the skillet and place it on a paper towel-lined plate to drain excess grease.
Drain most of the bacon grease from the skillet, leaving just a thin layer.
Return the skillet to the heat and add a small amount of butter or cooking oil if needed.
Pour the whisked eggs into the skillet and let them cook without stirring for a few moments until they start to set around the edges.
Gently push the edges of the eggs towards the center with a spatula, allowing the uncooked portions to flow to the edges. Continue this until the eggs are mostly set but still slightly runny.
At this point, you can fold the eggs over or flip them to cook the other side, depending on your preference for scrambled or over-easy eggs.
Once the eggs are cooked to your liking, transfer them to the serving plate.
Arrange the cooked bacon alongside the eggs.
Serve your Bacon and Eggs Breakfast Combo hot, optionally with toast, hash browns, or other breakfast sides.